1) Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8" or 9" round cake pans.
2) Puree strawberries in a blender until smooth. You may have to add a tiny bit of water at this point but try not to.
3) Mix all dry ingredients together in a large bowl. Mix wet ingredients, including the strawberry puree, together (except for vinegar) and mix thoroughly into the dry ingredients. Add water/excess strawberry puree as needed to adjust consistency of batter
4) Once oven is preheated, add vinegar to the batter and quickly mix in. Pour batter evenly into 2 pans and immediately place in oven. Cake will be done when a toothpick inserted in the middle comes out clean, approximately 25 to 35 minutes.
5) Cool cake in pans for 10 minutes, loosened edges with a dull knife, and invert onto cooling rack to cool completely. Consider placing strawberry jam or macerated strawberries between the two layers, frost with vanilla frosting, and decorate with chocolate covered strawberries!
** note: if you want a very pink cake, you'll want to add some food coloring as this cake is a pale pinkish color
Source of recipe: I modified a chocolate cake recipe into a strawberry one.

SO HOW'D IT GO?

I make this as cupcakes for my daughter's birthday, and it came out very well. Like most wacky cakes, it tastes better the day after it is made. I did end up adding a bit of strawberry extract, but it is December so strawberries are exactly very flavorful right now. She requested strawberry cake, or I wouldn't have attempted it this time of year. Tomorrow we will see what the "normal" kids think of it.

The recipe works! I used the canola oil to help blend the strawberries down to an absolute puree. I substituted a mix of chickpea flour, rice flour, and cornflour, along with a bit of xanthan gum to make it gluten free. Came out awesome. I made a cashew coconut frosting to go on top of it, which is awesome too. No need for weird ingredients, or for huge boatloads of saturated fat filled shortening or Earth Balance. No need for enormous boatloads of egg replacer, which every other idiot seems to demand for strawberry cake. Just a simple, straightforward recipe that worked.